Summary

Ingredients

• 250 g sheep cheese, cut into 2 cm cubes
• 3 bell peppers, mixed colors, cut into strips
• 1 small zucchini, sliced
• 1 carrot (s), sliced
• 1 large onion (s), cut into eight
• 1 teaspoon herbs
• 200 g rice
• 1 can tomato (s), approx. 400 g
• 1 onion (s), quartered
• 1 clove garlic
• 1 teaspoon broth, instant
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper, from the mill
• 1 teaspoon sugar
• 500 g water
• 2 tablespoon sour cream or cream cheese

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Instructions

1. Mix the cheese, pepper and herbs in a bowl and place on the Varoma shelf (the highest bet). Wash and chop the vegetables and place in the Varoma with onion wedges. Put the rice in the cooking insert.
2. Put the rest of the ingredients in the mixing bowl, from the tomatoes to the water, hang the rice, close the saucepan, and place the Varoma and the top on top. Cook for 20 minutes / Varoma / level 2.
3. When the cooking time is over, arrange everything on a plate. Add the cream cheese or sour cream to the sauce in the mixing bowl and mix finely for 10 seconds on speed 10. Then add to the rest.